Sweet Potato Casserole with Pecan Streusel
This sweet potato casserole strikes the perfect balance between creamy, butter-rich sweet potatoes and a crispy, cinnamon-spiced pecan topping that’ll make your taste buds dance.
The magic happens when that brown sugar-pecan streusel gets all golden and caramelized, creating an irresistible candy-like crunch that contrasts beautifully with the silky-smooth sweet potato base. Trust me, this isn’t your average side dish – it’s the kind that has people scraping the dish clean.
Ingredients
For the Sweet Potato Mixture:
- 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
- ¼ cup (½ stick) unsalted butter, melted
- ¾ teaspoon salt
- ½ cup packed light brown sugar
- ⅛ teaspoon ground nutmeg
- 2 large eggs, lightly beaten
For the Streusel Topping:
- ¼ cup (½ stick) unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup flour
- 1 teaspoon ground cinnamon
- 1 cup pecans, coarsely chopped
Steps
- Position rack in the middle of the oven and preheat to 350°F (175°C). This temperature ensures even cooking without burning the streusel.
- Fill a large pot with water (no salt needed) and bring to a rolling boil. Add sweet potato chunks and cook for 20-25 minutes until very tender – a fork should slide in with zero resistance.
• Test multiple pieces to ensure even doneness
• Overcooking is better than undercooking here - For the topping: Melt ¼ cup butter in microwave in 30-second intervals or in a pan over low heat. Mix in brown sugar, flour, and cinnamon until it resembles wet sand.
• If mixture is too dry, add 1 teaspoon melted butter
• If too wet, add 1 tablespoon flour - Mash drained sweet potatoes thoroughly – any lumps now will remain in the final dish. Add melted butter, salt, sugar, and nutmeg, mixing until smooth.
• Temperature test: potatoes should be warm but not hot before adding eggs
• Mix in beaten eggs quickly to prevent scrambling - Transfer to a 2-quart baking dish, spreading evenly. Top with pecan streusel, covering completely.
- Bake uncovered for 40 minutes until streusel is golden brown and crispy.
• Internal temperature should reach 165°F (74°C)
• Let rest 10-15 minutes before serving
Smart Swaps
- Replace ½ cup brown sugar with ⅓ cup maple syrup in filling
- Use chopped walnuts instead of pecans for a budget-friendly option
- Substitute coconut oil for butter to make it dairy-free
Make It Diabetes-Friendly
- Use ½ cup Swerve Brown Sugar Replacement (reduces carbs by 75%)
- Split sweet potatoes 50/50 with cauliflower puree
- Add 1 teaspoon cinnamon to filling to help regulate blood sugar
- Reduce portion size to ½ cup (15g net carbs)
Pro Tips
- Boil sweet potatoes with skin on, then peel – maintains more nutrients
- For extra crunch, toast pecans at 350°F (175°C) for 8-10 minutes before chopping
- Make ahead: Assemble up to 2 days before, add streusel just before baking
